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Uncategorized
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June 27, 2015. Back in the day, Mommy Charlotte (she refused to let us call her “Grandma” or “Grandmother”) would feed my siblings, cousin and me adventurous food. At least, it seemed adventurous compared to the meat-potatoes-and-something-green we usually experienced at our Hoosier family table. She was first to introduce rabbit, various mushrooms, Read More. April 20, 2014. April 18, 2014. The mini-hamburger phenomena started in the early Read More. March 23, 2014. Buffalo Wings. Seems there are se...
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Recipes
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August 18, 2013. Got the egg in 2013, but not new to outdoor cooking or enjoying great food and drink. Here are some meals and notes on whether they worked or not. Some of the rubs, sauces and marinades are time-tested and known to be delicious. Some will be more experimental. Please comment. Bring on your tips, criticisms, and any other words you care to convey. Just keep it clean enough for the kiddies to read. February 3, 2016. July 13, 2015. June 27, 2015. Back in the day, Mommy Charlotte (she refuse...
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Non-BGE Cooking
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Category Archives: Non-BGE Cooking. February 3, 2016. In honor of the Carolina Panthers’ trip to Super Bowl 50, I have devised this cocktail. 2 ounces Vanilla vodka 2 ounces Malibu rum 1 teaspoon Cream of Coconut 1 Tablespoon Blue Curacao Shake well and pour into a martini glass. Rim glass with honey and black sanding sugar Keep Pounding! July 13, 2015. June 27, 2015. March 22, 2015. Square Foot Gardening. Edible Landscape. Succession Planting. Companion Planting. Biointensive Planting...Happy hour...
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Goat
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July 13, 2015. You wouldn’t know it by looking at grocery stores’ meat displays here in the USA, but goat is the most widely eaten meat on the planet (though more pork is consumed, measured by the pound). Folks in Africa, Asia and South/Central America enjoy goat, otherwise known as mutton/cabrito/capretto, as a dietary Read More. Simply Grilled Japanese Eggplant. Subscribe to Blog via Email. Enter your email address to subscribe to this blog and receive notifications of new posts by email.
ontheegg.com
Welcome!
http://ontheegg.com/2013/08/18/welcome
August 18, 2013. Got the egg in 2013, but not new to outdoor cooking or enjoying great food and drink. Here are some meals and notes on whether they worked or not. Some of the rubs, sauces and marinades are time-tested and known to be delicious. Some will be more experimental. Please comment. Bring on your tips, criticisms, and any other words you care to convey. Just keep it clean enough for the kiddies to read. Vegan Stuffed Portobello Caps ». Leave a Reply Cancel reply. Required fields are marked *.
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Scott Parrish
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Author Archives: Scott Parrish. February 3, 2016. In honor of the Carolina Panthers’ trip to Super Bowl 50, I have devised this cocktail. 2 ounces Vanilla vodka 2 ounces Malibu rum 1 teaspoon Cream of Coconut 1 Tablespoon Blue Curacao Shake well and pour into a martini glass. Rim glass with honey and black sanding sugar Keep Pounding! July 13, 2015. June 27, 2015. Simply Grilled Japanese Eggplant. June 22, 2015. The garden here in mid-June is finished producing lettuces, greens, radishes and peas. Pe...
ontheegg.com
Yummy Ribs
http://ontheegg.com/2013/08/17/yummy-ribs-2
August 17, 2013. Ribs To be a respectable grill-tender you must have the ability to make mouth-watering ribs. I had little success in the past producing a decent rack. Either too dry or too mushy – every time. There are several methods listed on grill sites. Two or three seem to get a lot of attention. Of these, the 3-2-1 method. No need to steam them in foil, possibly ruining the bark. After five hours it was time to coat the ribs with sauce and close up the egg for an hour to set the glaze. Yup, to...
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Midtown Inside-out Burgers
http://ontheegg.com/2013/08/11/inside-out-burgers
August 11, 2013. The Parrish Family visited New York City last week. Went to a grab a sandwich just north of Times Square at Lindy’s Deli. My son ordered a cheeseburger and said it was the best he had ever tasted. Hmmm. Sounds like a challenge to me. We’ll see if this displaced Hoosier can create a Better-Than-the-Big-Apple sammich. What was served on his plate was conventional. This recipe is a little different. With the Big Green Egg set up for direct cooking and temp stable at 400 F, sprinkled with a ...
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